Bun

Bun

Category: Yeast bread

Ingredients
Flour	900 g
Milk	180-200 ml
Salt	5 g (1 tsp)
Sugar	130 - 150 g
Margarine or butter	80 - 100 g
Quick shivers	2.5 - 3 tsp
Egg	3 pcs.
Vanillin or pour essences	2 packs (20 g)

Cooking method

• Add food as directed in your bread maker. Switch on the mode - dough. I ran it in two modes. Kneading - raising, again kneading - raising. On the last rise, make sure the dough does not run away. I didn't keep track. It is advisable to check the quality of the test first. You may need to add flour. The dough should be very soft, but not runny. Such a bun, and at the bottom of the bucket is a mess.
• Then we throw the dough onto a floured board. Using the claps method, we turn a piece of shapeless mass into a nice rectangular layer. We cut this layer into 12 - 14 squares and form koloboks from them. We let them fast for 10 minutes, spread on a baking sheet with high sides and cover with a damp towel for another 1-2 hours in a warm place. Grease with egg and oven.
• Bake in the oven at 180-200 degrees. 25 - 30 minutes I got a little bit burnt, so I think that 180 degrees is better. 25 minutes.
• Also, the distance between the koloboks should not be large. The finished buns will stick together so tightly that they will be square. What we need.
• 

Note

The buns are very tasty, very tender and fluffy. Instantly eaten. I have a car "Morphy Richards"

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[alonka_12]

It seems like a bit too much flour (900 g!) For such a quantity of liquid ... Morphy Richards won't mix that much, in my opinion ... alonka_12check your recipe well

It mixes everything perfectly. 3 eggs - approx. 100 g Milk 200 g 100 g of marganrine ... is it not enough liquid?

You see, Morphy will not mix such a quantity of flour ... When kneading, when the flour is over 500 grams, I feel very sorry for my cotton. 900 grams is practically the maximum weight of a finished loaf of bread already baked in Morphy. For such a loaf, about 500 grams of flour is taken, if a rough estimate. Think for yourself. Almost a kilogram of flour for 12-14 buns will be a bit too much Do not be offended by the advice, but you should have walked through the forum.
It seems here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8117.0 there are calculations of flour for the amount of liquid.
And also here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0
And here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.new#new also worth a look.

You see, Morphy will not mix such a quantity of flour ... When kneading, when the flour is over 500 grams, I feel very sorry for my cotton. 900 grams is practically the maximum weight of a finished loaf of bread already baked in Morphy.

Thanks for the links, I will definitely read it.
I do not know about you, but I have baked these buns more than once and my Morphy kneads without problems. The dough is very soft. You can, of course, take half a portion, but then there will be fewer buns. I repeat once again that I have tested this recipe. With an untested recipe, I would not dare to introduce the community.
My kids said that these buns are the most delicious of all
what I baked.

alonka_12 tell me plz, did you turn on the dough once or twice?

I made these buns today! Good, liked it! I will repeat it one of these days, because today it didn’t look very neat - I did it in a hurry! Next time, I will make each bun a little smaller. I added 3 tablespoons for half a portion while kneading. I melted spoons of milk and butter.

Oksana, I once turned on the program "Basic dough" on Panasonic - it takes 2 hours and 20 minutes in time.

OK, thanks! then I am interested in the answer of the owner of the recipe, because she has morphies. and in the morph the prog dough 1 hour 30 min

[Anastasia,]

Anastasia, and to taste like 9-kopeck?

[Anastasia,]

Anastasia, and to taste like 9-kopeck?

Similar

[Caprice]

I will definitely try!

And about 900 gr. torment right yet Caprice Even if you do not add liquid, such an amount of dough will simply climb out of the bucket when it is lifted.

I did it with margarine, it turned out to be a very tight dough, albeit delicious. Next time I'll try it with butter, maybe then the bun will be smudged in the bucket.

I made it with margarine, it turned out to be a very tight dough, albeit delicious. Next time I'll try it with butter, maybe then the bun will be smudged in the bucket.

No, there will be no greedy ones in any case, if you add any significant amount of milk! After adding milk (3 tablespoons for half a portion), I had a normal, ordinary bun - quite dense at the beginning and softened at the end of the Dough program. Did you make a full serving or half?

[Caprice]

OK, thanks! then I am interested in the answer of the owner of the recipe, because she has morphies. and in the morph the prog dough 1 hour 30 min

I ran the dough two times. BUT the last time I didn't wait for the end of the program, because the dough was coming out. All the same, I then put on proofing for an hour.

I will definitely try!

And about 900 gr. torment right yet Caprice Even if you do not add liquid, such an amount of dough will simply climb out of the bucket when lifting.

That's why I follow the dough during the last batch ..
from 900 g we get approx. 14 small buns. just for two gluttonous mouths, and there will be less war for a roll.

I did it with margarine, it turned out to be a very tight dough, albeit delicious. Next time I'll try it with butter, maybe then the bun will be smudged in the bucket.

I make with margarine, but maybe it all depends on the margarine.
And for another 900 grams, you need just 300 ml of liquid (100 eggs, 200 milk)
The dough should be almost liquid, it becomes a bun in the second batch. And first like a hat. That is, a smear at the bottom and such a hemisphere in the middle. (I always check the dough the first time it is kneaded) Then the buns will come out incredibly tender and delicious.

No, he will not be a bummer in any case if you add any significant amount of milk! After adding milk (3 tablespoons for half a portion), I had a normal, ordinary bun - quite dense at the beginning and softened at the end of the Dough program. Did you make a full serving or half?

And full and half, when subsequently made in butter, there were no smudges, but it already looked more like a normal dough for buns. Yet it really depended on margarine - was unimportant.

Girls, today I made buns according to this recipe. They took two hours apart, came up a little, stuck together, that is, everything was like a recipe. But! The liquid is clearly not enough, although a little more milk is poured, or maybe a lot of fat, muffins Very heavy gnarly crumb, and the rolls themselves are heavy and oaky crust. I didn't like the dough either, it was too thick and heavy. In my opinion, the recipe is not finished yet.

For some reason, I had a secret hope that everything would be OK. , since people have already baked and it seems everyone did well
Yes, I reduced the recipe, made two thirds, that is, two eggs, 600g. flour, etc., but I don't think that this is the reason for the failure.

from 900 g we get approx. 14 small buns. just for two gluttonous mouths

Wow, I have so many rolls from half of this portion of flour

[Gypsy]

For some reason, I had a secret hope that everything would be OK. , since people have already baked and it seems everyone did well

Gypsy, well, think for yourself, it does not require seven spans in the forehead and long calculations: plump almost a whole bag of flour into your cotton paper. How many liquid ingredients do you need? Top up as needed until the dough that has not yet risen comes out of the bucket? At the same time, an average loaf of bread requires about half that amount. If you knead with your hands and put liquid ingredients on the eye according to the principle of "how much it takes", and even in a roomy dish, it's another matter. And for electric bread makers, more or less accurate counting of products is required.

Wow, I have so many rolls from half of this portion of flour

From 600gr. flour turned out 8 pieces, but not air, but heavy .. my husband came home from work, the rolls cooled down under the towel, he felt through the towel and bumped into * stone *, when broke off says * heavy like *.
From a less rich dough 500g of flour, I get 15 hefty buns

[Gypsy]

Gypsy, I baked according to the recipe "High-calorie buns" from Chuchelka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14135.0 therefore the result is different, and the consumption of products is different, more real

The rolls were baked. Made with a recipe. First, the top was torn, and the husband complains that they are not sweet. I haven't tried it myself ...

Thank you very much for the recipe for your favorite buns for 9 kopecks!
Sintered from half the ingredients, only added raisins and sprinkles. I kneaded the "dough" on a single mode, apparently, that's why it turned out not very lush, but still super tasty, it smells like the whole house. The family is already using it hot!

Tell me, do you still put 900 GRAMS of flour or 900 MILITERS (that is, 4.3 measuring cups?), Because the rest of the products in your recipe practically correspond to the norms of the bookmark

good morning. put the dough according to your recipe. everything mixed very well. I don’t know why you were asked questions about flour. I did it. I will wait for the result.

the dough did not rise as I expected, although I put it on knead 2 times as suggested. I put it in a warm place, waiting for them to rise and into the spirit.